Why not try Japanese Coleslaw that is light, healthy, and so delicious you will want to enjoy it every day? Made with a different approach from classic coleslaw, this salad has evolved into a versatile side dish that complements any meal, making it a great addition to your daily menu.
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What is Japanese Coleslaw?
Japanese Coleslaw is a side dish made by thinly shredding cabbage, squeezing out excess moisture, and seasoning it with Japanese mayonnaise, vinegar, sugar, and other ingredients. When you think of coleslaw, you might imagine cabbage tossed in a rich, sweet-and-tangy mayonnaise dressing, but Japanese coleslaw has evolved into a distinct dish with its own unique style. It differs not only in flavor but also in how the cabbage is cut and its overall texture.
In other words, this Japanese salad is light, refreshing, and more delicately seasoned, with milder sweetness and acidity. The flavors are well-balanced, and the cabbage has a tender, slightly softened texture. It is often served alongside meat dishes, but it is also enjoyed on its own as a salad, making it a great addition to everyday meals. The preparation process may seem unusual to those unfamiliar with Japanese cuisine, but it is quite simple, so feel free to give it a try!
How Japanese coleslaw is prepared
Japanese coleslaw is typically prepared by following these steps:
- Thinly shred the cabbage.
- Massage the cabbage with salt.
- Thoroughly squeeze out the excess moisture from the cabbage by hand.
- Add seasonings and other ingredients, then toss everything together.
Steps 1 through 3 focus on drawing out moisture from the cabbage. This allows the seasonings to penetrate more effectively and helps prevent the dish from becoming watery. This is a traditional technique in Japan that has long been used in dressed vegetable dishes.
Since the cabbage is thoroughly squeezed dry, Japanese coleslaw tends to have a tender, slightly wilted texture rather than a crisp one. It may feel softer than the coleslaw you are used to, but this texture is intentional and characteristic of the dish.
Popular additions
This Japanese-style cabbage salad often includes a variety of additional ingredients besides cabbage to enhance its flavor, such as:
- Ham
- Corn
- Tuna
- Carrots
- Onions
- Cucumbers
Adding extra ingredients brings a nice balance of flavor and texture to the dish. In particular, ham and corn are especially popular choices. They add a savory note and natural sweetness, making the dish even more flavorful and well worth trying.
No matter which ingredients you use, it is best to thinly slice or finely chop them so that they complement and highlight the texture of the cabbage.
Versatile ways to enjoy
Japanese coleslaw can be enjoyed in many ways beyond just serving it alongside meat dishes or as a salad.
- As a sandwich filling
- As a topping for hot dogs
- As a side dish with fried foods
- As a small side dish in a set meal
Personally, I love using it as a sandwich filling. Its light seasoning makes it versatile and easy to pair with a wide variety of dishes. It might be interesting to try combining it with local foods in your area.
📋Step-by-step recipe
Ingredients
- 8.8 oz cabbage
- 1.5 oz deli-sliced ham
- 2.1 oz corn (If you are not using corn, add ½ tsp sugar instead.)
- ½ tsp salt (for the cabbage)
- 2 ½ Tbsp Japanese mayonnaise (such as Kewpie Mayo; 0.53 oz/15 g per Tbsp. For a homemade version, please refer to the linked article.)
- ⅔ tsp rice vinegar
- ⅛ tsp ground black pepper
Instructions
🕒 Total: 20 mins
Step 1
Thinly slice the cabbage into strips about 0.1 inch (2-3 mm) wide. Thinly slice the ham into strips about 0.2 inch (5 mm) wide.
Step 2
Massage the cabbage with salt and let it sit for 10-15 minutes.
Step 3
Thoroughly squeeze out the excess moisture from the cabbage by hand.
Step 4
In a bowl, combine the cabbage, ham, corn, Japanese mayonnaise, rice vinegar, and black pepper, and mix well.
To store
You can store it in the refrigerator for up to a day, but since it tends to become watery over time, it is best to eat it right after tossing the cabbage and seasonings.
If you try this recipe, I’d love to hear what you think. Please consider leaving a review and star rating in the comments below. If you enjoyed it, I’d really appreciate it if you shared it with your friends.
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Recipe card
Japanese Coleslaw
Ingredients
- 8.8 oz cabbage
- 1.5 oz deli-sliced ham
- 2.1 oz corn (If you are not using corn, add ½ tsp sugar instead.)
- ½ tsp salt (for the cabbage)
- 2 ½ Tbsp Japanese mayonnaise (such as Kewpie Mayo; 0.53 oz/15 g per Tbsp. For a homemade version, please refer to the linked article.)
- ⅔ tsp rice vinegar
- ⅛ tsp ground black pepper
Instructions
- Thinly slice the cabbage into strips about 0.1 inch (2-3 mm) wide. Thinly slice the ham into strips about 0.2 inch (5 mm) wide.
- Massage the cabbage with salt and let it sit for 10-15 minutes.
- Thoroughly squeeze out the excess moisture from the cabbage by hand.
- In a bowl, combine the cabbage, ham, corn, Japanese mayonnaise, rice vinegar, and black pepper, and mix well.
Notes
- You can store it in the refrigerator for up to a day, but since it tends to become watery over time, it is best to eat it right after tossing the cabbage and seasonings.
Ryo Hikita (Umami Pot) says
I mistakenly listed the amount of ham; my apologies. The correct amount is 1.5 oz (40 g).